| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces carrots, peeled and cut into 1-inch pieces
- 3 cloves garlic, peeled and left whole
- 2 tablespoons plus 1/2 cup extra-virgin olive oil
- Kosher salt
- One 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1/8 teaspoon cayenne pepper
- Root vegetable chips, for dipping
Instructions
- Preheat the oven to 425 degrees F.
- On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
- Serve with root vegetable chips for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
Reviews
Totally delicious, easy as can be, and adaptable to any flavor ! This is what elegant entertaining is all about.
I made this recipe twice. The first time it was amazing but the second time it tastes weird, almost rancid. Can anyone tell me why?
This was a fantastic recipe! I will definitely be making this again!
When I roasted carrots covered according to the recipe direction, they had no browning happening (maybe slightly on garlic) and I was thinking, “this isn’t going to have any flavor development!” Well, I was wrong- this hummus is full of flavor! Easy and yummy. Who knew such simple and humble ingredients can be so good!
Very easy and so tasty! Made it for one of my clients and they loved it!
A good hummus. And her suggestion to serve with root veggie chips is spot on. I also added a few drizzles of lemon flavored EVOO in the food processor. I haven’t tried too many other veggies in hummus other than roasted red pepper so this was a tasty unique way to use up my carrots and I’m not a huge fan of tahini so I liked that this recipe didn’t need it.
I made this for a family (who are very picky eaters) party and there was nothing left. I am going to use the base recipe for roasted carrots for a dinner tomorrow, leaving out the chickpeas and serve the carrots whole. Lemon juice, garlic, cayenne and a bit of good olive oil as a dressing sounds good to me.
This is really good. I love it. So way to make. I make it all the time.
Made this for a picnic – family loved it. Will be one of my go to dips from now on,
This was delicious! I don’t keep tahini in the house so this recipe was perfect because it didn’t call for it. I liked it so much that I sent the recipe to my daughters. I was skeptical about roasting the carrots covered with foil but I did it anyway and it worked perfectly. I think they even roasted more quickly. This is a great recipe because most everyone has carrots, garlic and a can of chickpeas in the house.